Beefy Minestrone Recipes

BEEF MINESTRONE SOUP

This recipe is adapted from a vegetarian Minestrone Soup that I make every fall, as soon as the weather starts to get crisp outside, this soup is great to take for lunch all winter long!

Provided by eraegra

Categories Stew

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Beef Minestrone Soup image

Steps:

In a large pot or dutch oven, brown meat in 2 T olive oil. Remove beef and drippings from pot (keep drippings).
Saute the onions, carrots, and celery in the olive oil and butter. Add potatoes and zucchini, one at a time, cooking each for 2-3 minutes before adding the next. Salt and pepper between each addition, to taste.
Add white beans, green beans, beef stock, and tomatoes. Cover and cook slowly over low heat for at least 3 hours.

Nutrition Facts : Calories 541.5, Fat 31, SaturatedFat 9.3, Cholesterol 55.7, Sodium 971.2, Carbohydrate 43.3, Fiber 9.3, Sugar 7, Protein 24.9

Ingredients

2 tablespoons olive oil
1 lb stew meat, cut into small cubes
1/4 cup olive oil
1 tablespoon butter
1 medium onion, chopped
3 medium carrots, diced
2 celery ribs, diced
2 medium potatoes, peeled and diced
1 medium zucchini, diced
1 (16 ounce) can white beans, drained and rinsed (cannellini or great northern beans)
1 (15 ounce) can cut green beans, don't drain
1 (16 ounce) can diced tomatoes, don't drain
4 cups beef stock

BEEF AND CANNELLINI BEAN MINESTRONE

Provided by Giada De Laurentiis

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 13

Beef and Cannellini Bean Minestrone image

Steps:

In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

Ingredients

3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups low-sodium beef broth
One 28-ounce can diced tomatoes
One 15-ounce can cannellini beans, rinsed and drained
1 dried bay leaf
1/2 cup grated Parmesan

BEEF MINESTRONE

This recipe pleasantly proves that decreasing fat intake doesn't mean saying farewell to ground beef's full-bodied flavor. This soup is sure to be a hit in your home.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 10 servings.

Number Of Ingredients 14

Beef Minestrone image

Steps:

In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Discard bay leaf. Sprinkle each serving with 1/2 teaspoon of Parmesan cheese.

Nutrition Facts : Calories 141 calories, Fat 7g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 58mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

Ingredients

1 pound lean ground beef (90% lean)
1 cup chopped onion
6 cups water
1 cup cubed peeled potatoes
1 cup chopped tomatoes
1 cup shredded cabbage
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup uncooked long grain rice
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon pepper
5 teaspoons grated Parmesan cheese